Lettuce Varieties – Learn About The Different Types Of Lettuce Image by Dwight Sipler By Amy Grant There are five groups of lettuce categorized by head formation or leaf type. Each of these lettuce varieties offers a unique flavor and texture, and growing different types of lettuce will be a surefire way to generate interest in eating a healthy diet. Let’s learn more about the different lettuce types. Lettuce Types for the Garden The five varieties of lettuce that can be grown in the garden include the following: Crisphead or Iceberg Crisphead lettuce, more commonly known as iceberg, has a tight head of crisp leaves. Often found in the local salad bar and a virtual staple in the delicious BLT, it’s actually one of the more difficult lettuce varieties to grow. This lettuce variety is not fond of hot summer temps or water stress and may rot from the inside out. Start iceberg lettuce via seed directly sown 18-24 inches apart or started indoors and then thinned 12-14 inches between heads.

Some iceberg lettuce varieties include: Ballade, Crispino, Ithaca, Legacy, Mission, Salinas, Summertime and Sun Devil, all of which mature in 70-80 days. Summer Crisp, French Crisp or Batavian Somewhat between the lettuce types Crisphead and Looseleaf, Summer Crisp is a large lettuce variety resistant to bolting with great flavor. It has thick, crisp outer leaves which can be harvested as a looseleaf until the head forms, while the heart is sweet, juicy and a bit nutty. Different types of lettuce for this variety are: Jack Ice, Oscarde, Reine Des glaces, Anuenue, Loma, Magenta, Nevada and Roger, all of which mature within 55-60 days. Butterhead, Boston or Bibb One of the more delicate varieties of lettuce, Butterhead is creamy to light green on the inside and loose, soft and ruffled green on the exterior. These different types of lettuce may be harvested by removing the entire head or just the outside leaves and are easier to grow than the Crispheads, being more tolerant of conditions.

Less likely to bolt and rarely bitter , the Butterhead lettuce varieties mature in about 55-75 days spaced similarly to the Crispheads. These varieties of lettuce include: Blushed Butter Oak, Buttercrunch, Carmona, Divina, Emerald Oak, Flashy Butter Oak, Kweik, Pirat, Sanguine Ameliore, Summer Bib, Tom Thumb, Victoria, and Yugoslavian red and are extremely popular in Europe. Romaine or Cos Romaine varieties are typically 8-10 inches tall and upright growing with spoon-shaped, tightly folded leaves and thick ribs. Coloration is medium green on the exterior to greenish white inside with the outer leaves sometimes being tough whilst the interior foliage is tender with wonderful crunch and sweetness. ‘Romaine’ comes from the word Roman while ‘Cos’ is derived from the Greek island of Kos.

Some different types of this lettuce are: Brown Golding, Chaos Mix II black, Chaos Mix II white, Devil’s Tongue, Dark Green Romaine, De Morges Braun, Hyper Red Rumple, Little Leprechaun, Mixed Chaos black, Mixed Chaos white, Nova F3, Nova F4 black, Nova F4 white, Paris Island Cos, Valmaine, and Winter Density, all of which mature within around 70 days. Looseleaf, Leaf, Cutting or Bunching Last but not least is one of the easiest types of lettuce to grow — the Looseleaf varieties of lettuce, which form no head or heart. Harvest these varieties either whole or by the leaf as they mature. Plant at weekly intervals starting in early April and again mid August. Thin Looseleaf lettuce to 4-6 inches apart. Looseleaf varieties are slow bolting and heat resistant.

A wide variety of colors and shapes guaranteed to stimulate the sight and the palate are available in the following lettuce varieties: Austrian Greenleaf, Bijou, Black Seeded Simpson, Bronze Leaf, Brunia, Cracoviensis, Fine Frilled, Gold Rush, Green Ice, New Red Fire, Oakleaf, Perilla Green, Perilla Red, Merlot, Merveille De Mai,Red Sails, Ruby, Salad Bowl, and Simpson Elite, which will all mature within a 40-45 day time period. Lettuce - Vegetable Directory - Watch Your Garden Grow - University of Illinois Extension University of Illinois Extension Alert: Making Pesticide Applications in School/Community Gardens Lettuce Lettuce is a fairly hardy, cool-weather vegetable that thrives when the average daily temperature is between 60 and 70Â°F. It should be planted in early spring or late summer. At high temperatures, growth is stunted, the leaves may be bitter and the seedstalk forms and elongates rapidly. Some types and varieties of lettuce withstand heat better than others.

There are five distinct types of lettuce: leaf (also called loose-leaf lettuce), Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce). Leaf lettuce, the most widely adapted type, produces crisp leaves loosely arranged on the stalk. Nearly every garden has at least a short row of leaf lettuce, making it the most widely planted salad vegetable. Cos or romaine forms an upright, elongated head and is an excellent addition to salads and sandwiches. The butterhead varieties are generally small, loose-heading types that have tender, soft leaves with a delicate sweet flavor. Stem lettuce forms an enlarged seedstalk that is used mainly in stewed, creamed and Chinese dishes. Crisphead varieties, the iceberg types common at supermarkets all over the country, are adapted to northern conditions and require the most care. In areas without long, cool seasons, they generally are grown from transplants, started early and moved to the garden as soon as the soil can be worked. They are extremely sensitive to heat and must mature before the first hot spell of summer to achieve high-quality heads. If an unseasonably early heat wave hits before they have matured, they almost certainly fail.

In many locations, crisphead lettuce plants started in late summer to mature in the cooler weather of fall have a much better chance of success. Recommended Varieties Black-seeded Simpson (earliest to harvest) Grand Rapids (frilly edges; good for coldframes, greenhouse, garden) Oak Leaf (resistant to tipburn; good for hot weather) Red Leaf Red Fire (ruffles with red edge; slow to bolt) Red Sails (slowest bolting red leaf lettuce) Ruby (darkest red of all; resistant to tipburn) Cos or Romaine Cimmaron (unique, dark red leaf, Cos type) Green Towers (early; dark green, large leaves) Paris Island (long-standing) Great Lakes (standard, holds well in warm weather) Iceburg (medium, size, tender hearts; leaf edges tinged light brown) Ithaca (tolerates heat; resists bitterness; slow to bolt) Stem or Asparagus Celtuce When to Plant Leaf, Cos and Butterhead lettuce can be planted anytime in the spring when the soil is dry enough to rake the surface. Two or more successive plantings at 10 to 14 day intervals provide a continuous supply of lettuce.

Lettuce does not withstand hot summer days well and spring planting should be completed at least a month before the really hot days of early summer begin. Plantings started in late summer mature during cool fall weather. Watering is essential for seed germination and establishment of seedlings. Some shade may also benefit summer sowings. Heat-tolerant varieties (mainly loose-leaf types) may be grown in the shade of taller crops through most of the summer if extra care is taken about irrigation and soil selection. Head lettuce must be transplanted in most locations and requires more care than other types of lettuce. Start transplants for a spring crop indoors or in a cold frame and set them in the garden as early in the spring as the weather settles. Harden transplants outdoors so that they become acclimated to the conditions under which they will be grown, but do not allow growth to stop entirely. Cos, butterhead and leaf varieties also can be transplanted for earlier harvest. In the heat of summer, lettuce seedlings started in a protected location in the shade can be transplanted later into moderate sites for some limited success.

Spacing & Depth Plant seeds 1/4 to 1/2 inch deep (10 seeds per foot) in single, double or triple rows 12 to 18 inches apart. Thin seedlings to 4 inches apart for leaf lettuce and 6 to 8 inches apart for Cos or Butterhead. The seedlings removed may be transplanted or eaten. Transplant Crisphead seedlings 10 to 12 inches apart in the row. Care Because lettuce has shallow roots, it should be hoed or cultivated carefully. Frequent light watering causes the leaves to develop rapidly, resulting in high-quality lettuce. Overwatering, especially in heavy soils, can lead to disease, soft growth and scalding or burning of the leaf margins. Organic mulches can help moderate soil temperature and the microenvironment to produce quality lettuce in less than ideal weather conditions. Harvesting Leaf lettuce may be cut whenever it is large enough to use. Cutting every other plant at ground level gives the remaining plants more space for growth. Leaf lettuce reaches maximum size (6 to 12 ounces) in 50 to 60 days.

Butterhead varieties form small, loose heads that weigh 4 to 8 ounces at harvest (60 to 70 days). The innermost leaves, that tend to blanch themselves, are a delicacy. Cos varieties have an upright growth habit and form a long, medium-dense head. To store lettuce, wash, drip dry and place in a plastic bag in the refrigerator. Lettuce keeps best at 32Â°F and high (96%) humidity. Common Problems For more information on aphids, see our feature in the Bug Review . Tipburn is a physiological condition that causes lettuce to "die back" at the edges of the leaves. It results from a change in the moisture relationship between the soil and the plant. Clip off any brown leaf tissue and use the remainder of the leaf. Frequent light watering helps to prevent tipburn. Some varieties are resistant to this condition. Foliage rots can be a problem, especially in hot or wet seasons. Providing good soil and air drainage for the lettuce bed can help to minimize damage in most years. Questions & Answers Q. Why didn't my lettuce seeds germinate? A. Failure of seeds to germinate is caused by insufficient moisture or old seed.

Lettuce seed does not keep well and it is advisable to obtain new seed each spring. Store seed for fall gardens in a sealed container in the refrigerator. Some lettuce varieties (especially the white-seeded types) have seed that requires light for germination. These types should not be covered with soil but merely pressed into good contact with finely prepared soil. Care then must be taken to keep the seedbed moist, but not soggy, until the seedlings emerge. Q. Seedstalks have appeared in the center of my lettuce plants. What should I do? A. The formation of seedstalks is caused by a combination of long days, warm temperatures and age. When seedstalks begin to form, harvest your lettuce immediately and store it in the refrigerator. Q. My lettuce tastes bitter. What can I do? A. Lettuce may become bitter during hot weather and when seedstalks begin to form. Wash and store the leaves in the refrigerator for a day or two. Much of the bitterness will disappear. Selection & Storage Iceberg lettuce is the most popular lettuce in the United States. It is a head lettuce that is also low in nutritional value and flavor.

Because of its superior shipping qualities, iceberg has been most available which accounts for it popularity. The most abundant nutrient in iceberg lettuce is water. Dark green lettuce leaves always indicate higher fiber, flavor and nutritional value. Lettuce is a cool weather crop. It can be divided into two categories; head lettuce and leaf lettuce. Growing lettuce in your garden will give you first hand opportunity to taste fresh flavorful leaves which (unlike iceberg) need little or no dressing. Leaf lettuce and romaine provide flavor and crunch and are excellent salad and sandwich selections. Lettuce leaves should be free of wilt, rot and rust. Harvest crisp green leaves. Wrap fresh, unwashed leaves in plastic warp and store in the refrigerator for a few days if necessary. Cooler temperature will keep lettuce fresh longer. The coolest part of most refrigerators is usually on the first shelf against the rear wall. Avoid storing lettuce with apples, pears or bananas. These fruits release ethylene gas, a natural ripening agent, that will cause the lettuce to develop brown spots and decay quickly. Toss lettuce that looks slimy or has black spots. The slime is the residue of bacterial decomposition and the black spots are usually mold.

Nutritional Value & Health Benefits The nutritional value of lettuce varies with the variety. Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body. The darker green, the more beta carotene. According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract. Lettuce, except iceberg, is also a moderately good source of vitamin C, calcium, iron and copper. The spine and ribs provide dietary fiber, while vitamins and minerals are concentrated in the delicate leaf portion. Nutrition Facts (One cup raw leaf lettuce, chopped) Calories 9 Potassium 162.4 mg Preparation & Serving Rinse lettuce just before serving in very cold water. Pat dry with a clean towel.

Limp leaves can be revived by immersing in ice water for a few minutes. Tear lettuce leaves into pieces. If practical, do not cut or sliced lettuce leaves in advance. Damaged cut lettuce leaves release an ascorbic acid oxidase, which destroys vitamin C. Cut edges also discolor quickly. Dry leaves before serving. Salad dressing will cling to dry lettuce leaves instead of sinking to the bottom of the salad bowl. Toss with your favorite dressing just before serving (or serve dressing on the side) Lettuce leaves covered with dressing will quickly wilt. Home Preservation Due to the extremely high water content, 94.9%, there are no successful method of long-term home preservation for lettuce. Lettuce does not respond well to freezing, canning or drying. For optimal nutritional value, lettuce should be eaten while it is fresh and crisp. Recipes The mild flavor of fresh lettuce leaves are well complimented by fresh or dry herbs. The base of most green salads is lettuce. Two or three lettuce varieties are good for both taste and texture. Mix leaf lettuce (Black-seed Simpson or Oak Leaf) with crisp lettuce (romaine or other crisphead) and accent with fresh herb leaves.

The simplest way to appreciate a tossed green salad is with a vinaigrette dressing. Keep it simple. When the dressing becomes too complicated, the mild garden greens can be overpowered. Mixed Green Salad with Red and Yellow Pepper Vinaigrette 4 cups mixed fresh greens (combine a leaf lettuce with crisp varieties) romaine, Boston, with red leaf or Oak Leaf or your favorite lettuce 4 tablespoons Red & Yellow pepper vinaigrette 2 tablespoons crumbled blue cheese or goat cheese (optional) Wash and dry lettuce leaves. Tear into bite size pieces. Place in an oversized bowl with room for tossing. Place in refrigerator until ready to toss and serve. Can be prepared up to 2 hours in advance. Makes one cup of vinaigrette. Pour 4 tablespoons of vinaigrette over the greens and toss well with two large forks to coat. Add crumbled cheese, if desired and toss to combine. Serve immediately. Yields 4 one-cup servings.

Red and Yellow Pepper Vinaigrette 1 small yellow bell pepper, finely chopped (about 1/2 cup) 1 small red bell pepper, finely chopped (about 1/2 cup) 4 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons warm water 1/2 teaspoon salt Freshly ground black pepper to taste In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup. Try these simple vinaigrette recipes with your favorite salad greens. Citrus Vinaigrette Lettuce Varieties - Salad Options Beyond Iceberg Lettuce Varieties Sign Up for Our Free Newsletters Thanks, You're in! Health Tip of the Day Living Healthy There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ?

Types of Lettuce - Different Varieties of Lettuce 1 Of 7 Iceberg Lettuce Crisp and hardy (though not as flavorful as other lettuces), iceberg that's unwashed and stored in a plastic bag in the fridge will keep for up to two weeks — twice as long as most other kinds. Look for firm, densely packed heads that are heavy for their size. Cut into wedges and serve the classic steak house way: drizzled with blue cheese dressing. Posteriori/iStock 2 Of 7 Butterhead - Boston This variety has small, round, loosely formed heads and soft, supple leaves that bruise easily. Boston is a larger and fluffier head than Bibb. Both Boston and Bibb lettuce make perfect cups for cooked ground chicken or shrimp. Philip Friedman/Studio D 3 Of 7 Butterhead - Bibb This variety has small, round, loosely formed heads and soft, supple leaves that bruise easily. Bibb is sweet, extra small (a head is the size of a fist), and expensive — at least twice the price of iceberg. Both Boston and Bibb lettuce make perfect cups for cooked ground chicken or shrimp.

Philip Friedman/Studio D 4 Of 7 Green Leaf Lettuce Don't look for a "head" here; the leaves branch from a single stalk. For this reason, leaf lettuce is generally more perishable than head varieties; you'll often see it in "baby lettuce" mixes because of its tenderness. To avoid instant wilting, postpone dressing leaf lettuce until just before serving. Philip Friedman/Studio D 5 Of 7 Red Leaf Lettuce Don't look for a "head" here; the leaves branch from a single stalk. For this reason, leaf lettuce is generally more perishable than head varieties; you'll often see it in "baby lettuce" mixes because of its tenderness. Red leaf has a burgundy tint and mild flavor, similar to that of green leaf. To avoid instant wilting, postpone dressing leaf lettuce until just before serving. Philip Friedman/Studio D 6 Of 7 Oak Leaf Lettuce Don't look for a "head" here; the leaves branch from a single stalk. For this reason, leaf lettuce is generally more perishable than head varieties; you'll often see it in "baby lettuce" mixes because of its tenderness. Oak is spicier and nuttier than green leaf.

To avoid instant wilting, postpone dressing leaf lettuce until just before serving. Philip Friedman/Studio D 7 Of 7 Romaine Lettuce With its long, slightly bitter leaves and sturdy, sweeter center ribs, romaine provides a robust crunch to any meal. Grocery stores have recently started selling packages of hearts of romaine. For a special summer treat, halve each heart, brush with olive oil, and grill until lightly browned. Philip Friedman/Studio D Lettuce : Food Facts & Trivia - Food Reference Lettuce Quotes This vegetable is widely popular throughout the world and is readily available in supermarkets year round with hundreds of varieties to choose from. Iceberg used to dominate the selections but other varieties are now moving to the forefront. Most domestic varieties are from California and imported lettuce typically arrives from Europe. HISTORY The lettuce that we see today, actually started out as a weed around the Mediterranean basin. Served in dishes for more than 4500 years, lettuce has certainly made its mark in history with tomb painting in Egypt and identification of different types of lettuces by various Greek scholars. Christopher Columbus introduced lettuce to the new world and from there, lettuce in the United States began cultivating.

BENEFITS Most dark greens are good sources of Vitamin C, beta-carotene, iron, calcium, folate, and dietary fiber. The rule of thumb is, usually, the darker the greens, the more nutritious the leaf. TYPES There are four main types of lettuce and under each type there are different varieties. Butterhead (includes Boston and Bibb) Loose heads, grassy green leaves, butter texture, mild flavor. Good examples are Boston lettuce, which looks like a blooming rose, and Bibb lettuce that has a small cup-shaped appearance. Crisphead The least nutritious of the salad greens, this pale green lettuce takes on the cabbage appearance with its leaves more tightly packed together. An example is the Iceberg lettuce. It’s known for the crispy texture and very mild flavor. Looseleaf This variety doesn’t grow to form lettuce heads, but is instead the leaves are joined at the stem. Good examples of this variety include: oak leaf, red leaf, and green leaf. Romaine or Cos This lettuce has gained tremendous popularity in the past decade as the key ingredient in Caesar salads. It has a loaf-like shape with darker outer leaves.

It’s strong taste and crispy texture has been favored by those who like Iceberg lettuce. VARIETIES Arugula (rocket or roquette) This variety used to be hard find, but can now be found at many supermarkets. This variety is characterized by small, flat leaves with long stems, quite similar looking to dandelion leaves, and a peppery taste. This lettuce is usually paired with other varieties to balance out the taste. Belgian endive or French endive This leaf is a family member of chicory and escarole, with tightly packed leaves and bullet-like shape. Creamy yellow or white in color, slightly bitter in taste, but crisp in texture. Chicory or curly endive This leaf is slightly bitter, with darker outer leaves and paler or even yellow leaves towards the center. The leaves itself are ragged edged on long thin stems. Escarole Another member of the chicory family, this lettuce has broad wavy leaves and a milder taste than chicory.

Mâche or lamb’s lettuce or field salad With a fingerlike shape, velvety feel, and mild taste, this variety is usually sold bunched together with its roots, at an expensive price due to its delicate and perishable nature. Raddicchio This variety looks like red cabbage, but it’s actually a chicory family member. This leaf is typically used for an accent in salads because of its steep cost as most radicchio lettuce arrives from Italy. SELECTION AND STORAGE Lettuce is a delicate vegetable and great care should be taken when selecting and storing. Most lettuce is showcased on ice or in refrigeration. When selecting your leaves, be sure that they are fresh and crisp, with no signs of wilting, slim, or dark spots or edges. Remember when selecting your lettuce that the darker outer leaves are the most nutritious. Lettuce tends to keep well in plastic bags in the crisper section of the refrigerator. Iceberg lettuce keeps the best, lasting around two weeks, while Romaine, ten days, and butterheads types and endives lasts approximately four days. The very delicate greens don’t last very long, so it’s best to buy only as much as you need at one time and use immediately.

Salad greens should not be stored near fruits that produce ethylene gases (like apples) as this will increase brown spots on the lettuce leaves and increase spoilage. Greens that are bought in bunches should be checked for insects. Those leaves that have roots should be placed in a glass of water with a bag over the leaves and then placed in the refrigerator. PREPARATION Generally lettuce is eaten raw, so consider removing any browned, slimy, or wilted leaves. For all lettuce types, you should thoroughly wash and ‘dry’ the leaves to remove any dirt or lingering insects. If you eat lettuce often, it’s wise to invest in a salad spinner. Simply rinse the leaves and place in the spinner to remove the excess water. In addition to their most common use in salads, you can also braise, steam, sauté and even grill certain lettuce varieties to create a wonderful and different taste treat. Try halving a head of radicchio or romaine lengthwise, and brush on some extra virgin olive oil, and grill until they soften and just begin to brown-absolutely delicious. Make Lettuce Part of Your 5 A Day Plan Here are some easy ways to include lettuce into your meals: Add lettuce to ALL your sandwiches.

Try a different mix of lettuce like European or baby greens for a tasty twist to your usual salad. Grilling tonight? Why not try spritzing some extra virgin olive oil onto romaine or radicchio leaves and grill until slightly soft — these make an excellent hors d'oeuvre. Get creative, include any variety of lettuce into meals as plate liners you can eat! Gypsy Rows Lettuce Parlor Lettuce: We grow green and red Loose Leaf, green and red Oak Leaf, green and red Romaine and Boston Bib (Butter Head). Lettuce is a fairly hardy, cool-weather vegetable that thrives when the average daily temperature is between 60 and 70°F. It should be planted in early spring or late summer. At high temperatures, growth is stunted, the leaves may be bitter and the seedstalk forms and elongates rapidly. Some types and varieties of lettuce withstand heat better than others. There are five distinct types of lettuce: leaf (also called loose-leaf lettuce), Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce). Leaf lettuce, the most widely adapted type, produces crisp leaves loosely arranged on the stalk.

Nearly every garden has at least a short row of leaf lettuce, making it the most widely planted salad vegetable. Cos or romaine forms an upright, elongated head and is an excellent addition to salads and sandwiches. The butterhead varieties are generally small, loose-heading types that have tender, soft leaves with a delicate sweet flavor. Stem lettuce forms an enlarged seedstalk that is used mainly in stewed, creamed and Chinese dishes. Crisphead varieties, the iceberg types common at supermarkets all over the country, are adapted to northern conditions and require the most care. In areas without long, cool seasons, they generally are grown from transplants, started early and moved to the garden as soon as the soil can be worked. They are extremely sensitive to heat and must mature before the first hot spell of summer to achieve high-quality heads. If an unseasonably early heat wave hits before they have matured, they almost certainly fail. In many locations, crisphead lettuce plants started in late summer to mature in the cooler weather of fall have a much better chance of success. Nutritional value and health benefits: The nutritional value of lettuce varies with the variety.

Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body. The darker green, the more beta carotene. According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract. Lettuce, except iceberg, is also a moderately good source of vitamin C, calcium, iron and copper. The spine and ribs provide dietary fiber, while vitamins and minerals are concentrated in the delicate leaf portion. Nutrition Facts (One cup raw leaf lettuce, chopped) Calories 9 Iron 0.62 Potassium 162.4 mg Preparation and serving: Rinse lettuce just before serving in very cold water. Pat dry with a clean towel. Limp leaves can be revived by immersing in ice water for a few minutes.

Tear lettuce leaves into pieces. If practical, do not cut or sliced lettuce leaves in advance. Damaged cut lettuce leaves release an ascorbic acid oxidase, which destroys vitamin C. Cut edges also discolor quickly. Dry leaves before serving. Salad dressing will cling to dry lettuce leaves instead of sinking to the bottom of the salad bowl. Toss with your favorite dressing just before serving (or serve dressing on the side) Lettuce leaves covered with dressing will quickly wilt. Home preservation: Due to the extremely high water content, 94.9%, there are no successful method of long-term home preservation for lettuce. Lettuce does not respond well to freezing, canning or drying. For optimal nutritional value, lettuce should be eaten while it is fresh and crisp. Recipes: The mild flavor of fresh lettuce leaves are well complimented by fresh or dry herbs. The base of most green salads is lettuce. Two or three lettuce varieties are good for both taste and texture. Mix leaf lettuce (Black-seed Simpson or Oak Leaf) with crisp lettuce (romaine or other crisphead) and accent with fresh herb leaves. The simplest way to appreciate a tossed green salad is with a vinaigrette dressing. Keep it simple.

When the dressing becomes too complicated, the mild garden greens can be overpowered. Mixed Green Salad with Red and Yellow Pepper Vinaigrette 4 cups mixed fresh greens (combine a leaf lettuce with crisp varieties) romaine, Boston, with red leaf or Oak Leaf or your favorite lettuce 4 tablespoons Red & Yellow pepper vinaigrette 2 tablespoons crumbled blue cheese or goat cheese (optional) Wash and dry lettuce leaves. Tear into bite size pieces. Place in an oversized bowl with room for tossing. Place in refrigerator until ready to toss and serve. Can be prepared up to 2 hours in advance. Makes one cup of vinaigrette. Pour 4 tablespoons of vinaigrette over the greens and toss well with two large forks to coat. Add crumbled cheese, if desired and toss to combine. Serve immediately. Yields 4 one-cup servings.

Red and Yellow Pepper Vinaigrette 1 small yellow bell pepper, finely chopped (about 1/2 cup) 1 small red bell pepper, finely chopped (about 1/2 cup) 4 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons warm water 1/2 teaspoon salt Freshly ground black pepper to taste In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup. Try these simple vinaigrette recipes with your favorite salad greens. Citrus Vinaigrette Lettuce Seeds - Urban Farmer Urban Farmer Lettuce Seeds Lettuce Seeds We have a large selection of lettuces that will keep your salads colorful and appetizing. We have several lettuce varieties that include Bibb, Green & Red Leaf, Iceberg, Oak Leaf and Romaine. Lettuce is best grown in as a cool season crop in spring and fall. To have continual harvest plant seeds every couple weeks. Shop By Department Bibb Lettuce Seeds $2.00 Bibb lettuce has light green leaves with the occasional red spots.

The crispy heads often self blanch in the center. Black Seeded Simpson Lettuce Seeds $2.00 A large upright, compact leaf-type lettuce with light green, wide, curled leaves. It is a very early, dependable, and productive variety. $2.00 OUT OF STOCK Bronze Mignonette Lettuce Seed $2.00 Lettuce heads reach 8" across with crumply, crisp leaves. Looks great in salads and taste great on sandwiches. Buttercrunch Lettuce Seeds $2.00 Buttercrunch has thick green leaves and small, tight head. It maintains its sweetness well when grown in the heat of summer. Cimarron Lettuce Seed $2.00 Tasty, deep red tips to green-red base. Romaine type lettuce that has good disease and bolt resistance. Crispy texture. Deer Tongue Lettuce Seeds $2.00 Deer Tongue lettuce has medium-green leaves that form loose upright heads that are slow to bolt. A popular variety with many heirloom growers. Freckles Lettuce Seed $2.00 Freckles grows upright and has a unique color.

This lettuce has a crisp texture that can be harvested early or late. Garden Leaf Blend Lettuce Seeds $2.00 A great mixture of lettuce varieties that mature at different times and have multiple colors to give your salad bowl full! Grand Rapids TBR Lettuce Seed $2.00 Loose leaf type that is slow to bolt! Leaf type, bright green, frilled, crackled, crisp leaf, fast grower. Great Lakes 118 Lettuce Seed $2.00 A popular variety amongst farmers for its large crisp heads. A great flavor that is perfect for salads and sandwiches. Green Ice Lettuce Seed $2.00 Green Ice is an abundance of crunch loose leaves. The leaves are curled with deep green color. Ready in just 45 days. Jericho Lettuce Seed $2.00 Jericho is a blonde romaine that can be grown for both baby leaf and full-size heads. Lettuce is attractive, bright light-green for baby leaf. Lolla Rosa Darky Lettuce Seeds $2.00 Lolla Rosa Darky is an heirloom lettuce with a deep curled leaf.

Beautiful magenta leaves with light green bases, mild flavor, cut and come again, sow spring or fall. Marvel of Four Seasons Lettuce Seeds $2.00 A French butterhead lettuce with bibb-type rosette leaves. Marvel of Four Seasons is a butterhead lettuce that is tasty and beautiful. Mesclun Salad Mix $2.00 A mixture of light green to emerald, and bronze to deep red lettuces to which we add endive and radicchio for zesty flavor. Midnight Ruffles Lettuce Seeds $3.00 Midnight Ruffles is a delicious new lettuce variety that has extra crinkled leaves, with toothed edges. Hearts are very densely packed for a leaf type. Oakleaf Lettuce Seeds $2.00 Oak Leaf lettuce makes great mixed salads and stays tasty even in drought and heat. Perfect for planting late in the season. Long Lived Lettuce A Plan For Growing Lettuce All Season Long You'll enjoy never-ending greens by following these steps. We tell you exactly what and when to plant. By Willi Evans Galloway August 6, 2015 Growing lettuce for springtime salads is irresistible.

But what if you could pick homegrown lettuce now through fall, without taking a break during the hot summer months when the plants tend to turn bitter and go to seed? Impossible, you say? Not if you follow our plan. We investigated the latest lettuce research, interviewed expert growers, and came up with a strategy that promises to keep your salad bowl full of frilly looseleafs, tender butterheads, flavorful Batavians, crispy romaines, and delicate baby greens every week of the gardening season. Privacy Policy | About Us Lettuce Lineup Let's start with a quick review of the different types of lettuce, how long they take to mature, and their tolerance for hot temperatures and long days. With this information, you can choose the right varieties for your garden in spring, summer, and fall. Looseleaf lettuces don't form a head but grow into clusters of frilly, smooth, or lobed leaves in a range of colors. They mature in about 50 days but can be harvested in as little as 30 (if you pick them at the baby stage). Looseleafs generally fare best in cooler weather, so plan to grow them in spring or fall.

They hold up to hot summer weather much better as baby greens than as mature plants. Butterhead, also known as Bibb and Boston lettuce, forms crumpled-looking heads with tender, dark green outer leaves and crunchy, light-colored hearts. Harvest butterheads when the inner leaves form a loose head, about 60 days after planting. Some butterheads, notably 'Butter-crunch' and 'Optima', hold well in hot weather, but this group typically does best in spring and fall. Romaine varieties form upright heads with dark green or red-tinged outer leaves and crisp, whitish hearts. Green romaines, particularly 'Jericho' and 'Green Towers', handle heat with aplomb, but red romaines tend to produce open heads and bolt in summer. Romaines take between 55 and 65 days to mature, but baby romaine leaves can be harvested in less than a month. Batavian lettuce's shiny leaves mature into loose, whorled heads with crisp hearts.

At Colorado State University, researchers evaluated the bolting resistance of dozens of lettuce varieties and reported that Batavians stayed crisp and tasty in heat and resisted going to seed longer than any other type of lettuce--in some cases holding for more than 100 days during the height of summer. Crisphead lettuces, also known as iceberg, grow slowly—maturing in about 75 days--and produce very round, crunchy, pale green heads. While crispheads are known for their resistance to bolting in hot weather, they are prone to internal tip burn during summer and produce the best-quality heads in spring and fall. Soil System All types of lettuce have tiny seeds and shallow root systems that do not compete well with weeds . Market gardeners use a technique called stale bed cultivation to create fine, weed-free soil for lettuce, and this system will work well in your home garden, too. Start by weeding your lettuce bed thoroughly three weeks before transplanting or direct-sowing. Spread compost 1 inch thick over the soil and dig it in. Rake the bed until the soil is smooth, crumbly, and free of clods, rocks, and crop debris. Then water the bed well.

"Let the first flush of weeds come up, and then cultivate lightly," says Frank Stonaker, the lead researcher for the lettuce Bolting Resistance Project at Colorado State University and the coordinator of the university's specialty-crops program. "A stirrup hoe is a nice tool for cultivating, because it cuts about 1/4 inch deep in the soil and gets rid of small weeds without disturbing the soil enough to bring up new weed seeds." Sowing Begin sowing lettuce seed in spring as soon as the ground thaws and the soil is dry enough to rake. Lettuce needs light to germinate, so sprinkle the seeds on top of finely prepared, moist soil and cover them with an extremely light layer of screened compost or a little seed-starting mix. Sow lettuce in rows 10 to 12 inches apart if you plan to harvest mature plants. Thin the stand when the seedlings have three or four leaves, using the tender thinnings in salads. For baby lettuces, sow seed in 3-inch-wide bands, spacing the bands 8 to 10 inches apart. Hold off on thinning baby lettuces, because you want them to grow into a thick strip of greens for harvesting.

Transplanting Now, here's one of the tricks to successfully extending your lettuce-eating season: About two to three weeks before sowing lettuce seeds directly in your garden, start some in trays inside. Then transplant the seedlings outside at the same time you direct-sow seed. "With transplants, you get more crops from one growing season, because they are in the ground for less time," says Pam Dawling, an organic gardener who manages the 3½ acre food garden at the Twin Oaks intentional community in Louisa, Virginia. When planting seedlings, water them well 24 hours before setting them out and again one hour before planting. "The goal is to have the plants absorb the maximum amount of water," Dawling explains. Watering well before planting protects the plants from wilting at transplant, she notes. Transplant the seedlings when they have four to six true leaves. Be sure to harden off both purchased and homegrown seedlings before transplanting by gradually exposing them to outdoor conditions over a period of five to seven days. "I prefer to plant in the late afternoon or evening," Stonaker adds.

"That way the transplants don't bake all day in the sun." Give the transplants a kick start after planting by watering them in with diluted fish emulsion. When thinning directly sown plants or transplanting seedlings, leave 8 to 12 inches between Batavians, romaines, and crispheads, 6 to 8 inches between butterheads, and 4 to 6 inches for full-grown leaf lettuces. Growing Gourmet The secret to growing succulent, tasty leaves and preventing premature bolting is to keep lettuce growing fast. Bitterness naturally occurs in older plants. It also develops in drought-stressed young plants because a lack of water causes lettuce to slow its growth and signals the plant to produce more latex, a bitter milky sap. "If you can keep your soil at a moist sponge level, the lettuce will grow continuously to harvest," Stonaker says. "Lettuce that wilts is much more likely to bolt and taste bitter." Conserve water by using soaker hoses or drip tape to irrigate lettuce.

Mulching your lettuce bed does help keep the soil moist, but it attracts slugs and snails , and straw and grass mulch tend to blow into lettuce heads, making postharvest cleaning a chore. Rather than mulching, plant your lettuce a bit closer together, Stonaker suggests. "Lettuce makes a little microclimate for itself when planted together," he explains. "In densely planted beds, the lettuce keeps the soil cool and moist." Lettuce grows quickly and typically does not need additional fertilizer during the growing season. In fact, fertilizing too much causes the plants to produce very lush leaves that attract aphids. Gardeners can avoid most lettuce problems, including tip burn, bitterness, and fungal disease, by planting lettuce in a site that features full sun and well-drained soil with balanced fertility and by keeping the soil consistently moist but never soggy. Harvesting Harvest lettuce in the morning, when the plants' cells are fully hydrated. For head and whole-leaf lettuce plants, slice the plant off at the soil line with a sharp knife. Pinch off individual leaves of leaf lettuce as needed and use scissors to cut baby-sized lettuce. "We aim to cut baby lettuces when they are about 4 inches high," Dawling says.

"We cut off about 3 inches and leave an inch." After harvesting baby lettuce, pour diluted fish emulsion on the row to encourage the greens to regrow quickly. Hold off on washing lettuce until just before eating, because damp greens deteriorate much faster in storage than dry ones. Lettuce stays fresh for two weeks or longer if wrapped in plastic and placed in the crisper drawer of the refrigerator, but it tastes best, and is most satisfying, when eaten fresh. Three-Season Lettuce Plan Growing lettuce continuously from spring through fall requires planning, because lettuce matures at different rates depending on the season and variety. If your family eats salad every day, plan on growing two heads of lettuce or a 2-foot-long band of baby greens per person each week. Spring Plant romaine, butterhead, and leaf lettuce seedlings (purchase some from a nursery if you didn't start your own) and direct-seed a week or two before your average last-frost date. In early spring, plant lettuce every two weeks and install a row cover over your plants to moderate air temperature, protect plants from variable weather, and keep out insect pests.

As the weather warms, remove the row cover, begin planting every 7 to 10 days, and switch to heat-tolerant varieties. Summer Lettuce germinates in just three days when the soil is 68 degrees, but soil temperatures over 85 degrees signal the seed to go dormant. Overcome this summertime problem by planting seedlings of heat-tolerant varieties, especially Batavians. If you direct-sow, store your lettuce seed in the refrigerator and cool down the soil for a few days before planting. "Water the soil and put down burlap bags to keep the soil moist and dark and cool," advises Pam Dawling, a market gardener in Virginia. In her climate, she also recommends laying ice over rows immediately after sowing. Transplant and direct-sow lettuce to areas that get shade, such as underneath tomato plants or corn. Be sure to keep up on watering, and harvest lettuce at the baby stage before it has a chance to develop bitter-tasting latex. Make successive plantings every 7 to 10 days in summer. Gardeners in climates where summer temperatures stay consistently about 85 degrees can greatly improve yields and quality of summer lettuce by covering it with shade cloth.

A study funded by the Organic Farming Research Foundation found that lettuce grown under 40 percent shade cloth from June through August in Kansas had higher yields, grew larger and faster, and produced reliably higher quality greens than lettuce grown in unshaded test plots. Fall Lettuce takes longer to mature as fall progresses, in response to cooler weather and shorter days. "In the fall, you need to plant more often, because one day's difference in sowing can make a difference of a week in harvesting," Dawling says. Switch to cold-tolerant varieties in late August and sow or plant seedlings at least once a week through the first half of September for harvests that will mature in late November. "Lettuce is very frost-tolerant," says Frank Stonaker, a researcher at Colorado State University. "It can tolerate temperatures down into the 20s." Install row covers over lettuce when nighttime temperatures dip below 45 degrees to protect the plants from wind and the elements and to keep your garden full of lettuce well into fall. Best Lettuces for Heat and Cold Researchers at Colorado State University set out to find which lettuce varieties handle summer heat the best. The Bolting Resistance Project used organic growing practices and tested more than 50 varieties.

Several clear winners emerged over the course of the project, and they are listed in this table, along with two varieties that withstand chilly spring and fall temperatures. Leaf Lettuce New Red Fire 29 baby size, 55 full size. Dense plant with frilly red leaves that fade to green at the base. Slower to bolt than other red lettuces. Salad Bowl 28 baby size, 49 full size. A lime green, cold-hardy oak leaf. Perennial favorite for spring and fall plantings. Frost-tolerant, but bolts during the heat of summer. Simpson Elite 53. Pale green, frilly leaves with long harvest period. Very slow bolting for leaf lettuce. Butterhead Optima 55. Dark green leaves form a very large head. Resists downy mildew, bottom rot, and tip burn. Winter Density 28 baby size, 54 full size. Upright, densely packed head with dark green leaves and a pale heart. Grows well in spring, summer, and fall. Frost-tolerant. Romaine Green Towers 60.

Heads grow 8 to 12 inches high and wide with dark green, crinkled leaves and a pale, crunchy heart. Holds for up to three months in summer heat. Batavian Magenta 28 baby size, 48 full size. Reddish green, shiny leaves. Practically boltproof. Resists tip burn and bottom rot. Nevada 28 baby size, 48 full size. Green, crisp, mild-flavored leaves. Excellent performance in spring, summer, and fall. Resists tip burn and bottom rot.

Question: Bib, iceberg, oak leaf, and romaine are all types of what?
Answer: Lettuce